Crostata di Mango

Name: Crostata di Mango
Prep time: 90 min
Cook time: 50 min
Ingredients: TART; 300 grams 10.54 ouncespastry flour; 200 grams 7.025 ounces unsalted butter; 100 grams 3.512 ounces sugar; 1 whole egg and 1 yolk (60 grams eggs); FILLING; 1 cup mango jam (or whatever jam you prefer)

August 26, 2013 by Savoring Italy

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Crostata di Mango is a buttery Italian tart filled with homemade mango jam. It makes the most perfect Italian breakfast or sweet treat for an afternoon coffee break.

Surprise! Another mango dessert and this one is a favorite: a mango crostata or rather, a mango tart. Sort of like a pie. But even better…if it’s possible to be better than a pie? A crostata is an Italian go-to dessert. It’s one that my mother-in-law makes every day or every other day when we were are with her. My kids love it most with a strawberry filling

But since we are in the middle of mango season here in my backyard: Ta-da! A mango crostata it is with mango jam I have recently made. And this is a special dessert. We are celebrating Aggie’s baby that will soon be here!

I was tickled when I found out about her virtual baby shower and so happy to be a part of it. You see Aggie was a blogger that inspired me to start my own food blog a few years back. I was a huge fan of Aggie and her healthy and delicious recipes. Soon after launching my blog we became friends and I let her know she was my inspiration. We share a Sicilian connection and reminisce about special meals during the holidays.

overhead image of tarts with fruit filling

Who knows maybe one day we will have a crostata together and a cup of coffee? In the meantime, AUGURI AGGIE! Congratulations, sweet lady!

overhead image of fruit filled mini tarts on baking tray

Here is some of the jam I made today. I know these won’t last too long!

overhead image of fruit jam in canning jars

Look at all these delicious recipes we made just for Aggie!

Appetizers
Sundried Tomato Hummus from Robyn of Add a Pinch
Melon & Prosicutto Balls from Paula of bell’alimento
Bruschetta from Sheila of Eat2gather
Jalapeno Poppers from Ali of Gimme Some Oven
Grilled Naan White Pizza Bites from Jamie of Mom’s Cooking Club
Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer
Pesto Caprese Fried Wontons from Julie of The Little Kitchen
Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom

Salads
Italian Chopped Salad in a Jar {with Creamy Caesar Dressing} from Brenda of a farmgirl’s dabbles
Caprese Salad with Mozzarella Crisps from Christine of Cook the Story
Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks
Grilled Romaine Caesar Salad from Liz of The Lemon Bowl
Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks
Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod
Lentil and Chickpea Layered Salad from Lisa of With Style & Grace

Desserts
Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective
Crostata di Mango from Lora of Savoring Italy
Italian Ice from Kristen of Dine & Dish
Roasted Banana and Nutella S’mores Bruschetta from Jenny of Picky Palate
Italian Cream Cake from Deborah of Taste and Tell
Panna cotta from Leslie of The hungry housewife
Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

It was a fun baking day. My pastry chef told me, “I know why you’re taking pictures of me mommy. It’s because I’m so cute.”

Yes, baby. You are too cute!

overhead image of dough on parchment paper

I probably should’ve chilled my dough longer but there were people waiting for a taste. There wasn’t time and you know what, it turned out just fine!

overhead image of pastries with fruit filling

overhead image of pastry with fruit filling on a cake stand

Need to see some photos with steps on how to roll the dough? Check out my ricotta crostata. The filling is incredible!

Love apple desserts as much as I do? There is this strawberry-apple crostata and this apple and orange marmalade crostata.

When blueberries are season, make this blueberry crostata. The filling is crazy good!

My first crostata I shared here was from a Daring Bakers challenge and it was a Nutella crostata. Back when Foodbuzz was around, it even made their Top 9.

Thanks for stopping by and for your sweet comments. I appreciate your support and friendship.

A big thank you to Julie, Sandy and Liz for putting the shower together!

Crostata di Mango

by Savoring Italy

Prep Time: approx 1 1/2-2 hours

Cook Time: 40-50 minutes

Ingredients (1 tart)

300 grams (10.54 ounces)pastry flour
200 grams (7.025 ounces) unsalted butter
100 grams (3.512 ounces) sugar
1 whole egg and 1 yolk ( 60 grams eggs)
Filling
1 cup mango jam (or whatever jam you prefer)

Instructions

In the bowl of a food processor, add the flour and sugar and process a few times to mix together.

Next add the butter and pulse a few times until the mixture looks like wet sand. Add the egg and yolk and process a few seconds more until the dough forms (this should be about 5-7 more pulses). Be sure to not overprocess the dough.

Dump the dough from the food processor bowl onto a lightly floured counter. Form the dough into a two disks (one slightly larger than the other) and chill in the refrigerator for about an hour.

When dough is nicely chilled, remove them from the refrigerator. Roll out the larger disk of dough between 2 sheets of plastic wrap into a 13-inch round about 1/8 thick.

Spray an 11-inch fluted tart pan with removable bottom with baking spray. Gently wrap the dough over the rolling pin and place it over the tart pan; release the rolling pin and let the dough fall into the tart pan. Press the dough softly into the bottom of the tart pan. If some of the dough breaks while you press it into the tart pan, that’s not a problem. Simply piece the dough together.

Press the sides of the dough about 1/2 inch up the side of the tart pan. The rim of the tart should be lined with a slightly thicker layer of pastry than the bottom (about 1/4-inch thick).

Place this tart pan in the refrigerator for about 30 minutes (or even longer if necessary) to chill.

When the dough is chilled and ready to fill, remove the tart pan from the refrigerator and prick the pastry bottom with a fork a few times.

Spread filling in chilled shell. Roll out the remaining piece of dough to 1/8-inch thickness Cut out 5 strips and place them 1 inch apart on top of the filling.

Cut out another 5 strips and place them 1 inch apart diagonally across first strips to form a lattice design. Trim edges of all strips flush with edge of shell.

Carefully place the crostata on top of the baking sheet.

Bake for about 40-50 minutes at 375 F, or until the crust is golden brown. Let cool completely before removing from tart pan. Best eaten the first day but makes a lovely breakfast the next day.

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